You can leave a comment below, or give us a follow on Facebook, Instagram, or Pinterest and be sure to tag us #thesconeblog so we can see and drool over your masterpieces! Some of my most popular recipes are these Soft Scones, Blueberry Buttermilk Scones, and Honey Citrus Sweet Potato Scones. Add butter pieces to your flour mixture. Can you use frozen fruit to make peach scones? Change ). Hopefully soon. Stir into the flour mixture along with the chopped peached, pecans and blueberries just until combined. While this is preheating, get your self prepared on a countertop or flat surface. Privacy & Cookie Policy | Disclosure |Terms & Conditions. (* See note below if you do not have a scone pan.). I had the rare chance to both style the food and do all the tabletop photo-prop styling for this cookbook and it was a great, just peachy time! Bake the scones in the oven for 16-18 minutes. Set it aside. Brush tops with 1 Tablespoon of half-and-half. She is a person extraordinaire. Don't be afraid to try this- I know you can do it! They can be too sweet, especially if packed in syrup. Teresa Blackburn      teresablackburnfoodstyling.com. I don't know about you, but I absolutely love a ripe, fresh peach! Follow these simple instructions and you'll have a warm fresh treat in no time! This step can also be done in the food processor. We'll assume you're ok with this, but you can opt-out if you wish. In a few days there will be a new peach cookbook released by Gibbs-Smith Publishers that I had the pleasure of working on. Cut into 8 wedges; place on an (ungreased) baking sheet, 2 inches apart. Once the scones have cooled completely, spread the spice frosting on the top of each scone. This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. Cut chop in 1-inch pieces. Belinda looks awesome. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cardamom. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Bake in the preheated oven for about 25 minutes, or until they’re golden brown. In a bowl, whisk together flour, baking powder, sugar, and salt. tinaschic.com/2014/07/peach-blueberry-scones-with-spice-frosting It also helped that I had a huge bowl of fresh peaches! Set your bowl of dry ingredients aside. Scoop the dough into an 8 section scone pan, filling each section about 3/4 full. Based on original recipe by Belinda Smith-Sullivan from her cookbook “Just Peachy” published by Gibbs-Smith Publishers. Yes, you actually can use frozen peaches in these fresh peach scones. Sprinkle each scone with a pinch of sugar. For peach scones, stir in the fresh peaches and gently knead the mixture by hand. Learn how to make blueberry and peach scones. Wish I had one of those great looking scones with me tea right now. To make sure your recipe is a success, here are some tips: Related recipe links: Master Scone Recipe, Clementine Scones, Fresh Strawberry Scones. Cut in half lengthwise, then turn on side and cut in half lengthwise again. Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar. You will do this twice to get 16 scones in total. The Best Bacon Cheddar Scones Recipe - the scone blog, The Best Pizza Scones Recipe Ever - the scone blog, Homemade Clementine Scones with Clementine Glaze - the scone blog, How to Make Strawberry Scones from Scratch, How to Make Ultimate Pumpkin Scone Recipe. Place on parchment lined baking sheet. Add the cold butter chunks and mix all of the ingredients together with a. Gently stir in the blueberries and chopped peaches. Shape the dough into an 8-inch round and cut it into wedges. They are easy to peel and when really ripe, easy to remove pit too. Happy Monday!!! another winner!!!! On a lightly floured work surface, gather dough into a loose ball and flatten somewhat. I would also suggest not using canned peaches for two reasons: If you love fresh fruit and you love scones, then you will really, really love this flavor combination! Thanks Belinda and Mark. To make sure your recipe is a success, here are some tips: Use fresh, ripe peaches whenever possible. They are almost as good as our blueberry lemon flavor. Thanks much Jill. Almost! Want to send these as a gift? T. What fun! Now slice on Tablespoon marks (you will be making small diced pieces of butter). Master the technique for making scones with soft interiors and crisp exteriors that are thick and buttery. This post is an ode to those kind of peaches. Brush with milk. As an Amazon Associate, Eat Picks Media LLC earns from qualifying purchases. These cookies will be stored in your browser only with your consent. Post was not sent - check your email addresses! They are really soft and will most definitely break down into mush when you knead your dough. There are the ones you buy at the supermarket with no taste, or the ones you buy and have to wait for 4 or 5 days for them to ripen before eating them,  and there are just picked, juicy, ripe, let’s-eat-them-today peaches that taste like summer sweetness. Yum! Your email address will not be published. Shape the dough into a 1-inch-thick round. Yes Belinda is a very interesting person and the recipes are good and peachy! When looking for a new flavor to try for scones, this fruit ingredient was a no brainer. Add wet ingredients to the dough. Last week I shared that we have season tickets to the Michigan Football games!!! Cut dough into 4 inch square and then cut squares diagonally to make triangles. Cut butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal. Sorry, your blog cannot share posts by email. I suppose you could, but I would add them at the very last moment so they do not break down and make your dough mushy. The lovely photography in this book is by Mark Boughton. 2. ( Log Out /  Change ), You are commenting using your Google account. You can use salted (I prefer this) or unsalted butter. We also use third-party cookies that help us analyze and understand how you use this website. Tips for making perfect scones: Use frozen butter! Change ), You are commenting using your Facebook account. Add butter pieces to your flour mixture. They are almost as good as our blueberry lemon flavor. But opting out of some of these cookies may have an effect on your browsing experience. This also means season tickets to a fun tailgate most Saturdays from now until November. COLD Butter is the key to making perfect scones. Enter your email address to follow this blog and receive notifications of new posts by email. Stir in 2/3 cup half-and-half until just moistened. (This is easy because you literally can’t get them out of the pan without destroying them until they have cooled.). This recipe, “Blueberry Peach Pecan Scones”, is easy to make and bake in less than 45 minutes total time. Tag Archives: blueberry peach scones Post navigation Tailgating Challenge: Healthy Scones. However, when you use frozen peaches, make sure that you don’t defrost them before you use them in the scones. As you probably know tailgates are not really … This website uses cookies to improve your experience. Read through the recipe before beginning. Change ), You are commenting using your Twitter account. For the glaze mix together lemon juice and sugar until sugar dissolves. The granddaughter of Mississippi sharecroppers, Belinda is also a chef, food writer, creator of her on line of spice blends and a commercially-rated pilot who resides in South Carolina where some of the best peaches in the world grow which are the inspiration for this book. Serve them warm from the oven with homemade peach preserves (another recipe in the book you will love) and a smear of softened butter. As an Amazon Associate, I earn from qualifying purchases. Stir in 2/3 cup half-and-half until just moistened. This website uses cookies to improve your experience while you navigate through the website. Not only do her familial roots run deep in the South, she is a woman-of-the-world in both a culinary and travel sense. You can also share on Pinterest & Facebook by clicking the buttons below! You also have the option to opt-out of these cookies. Requested my Emily. In a small bowl, mix together the sour cream and baking soda. Use fresh, ripe peaches whenever possible. Because of all the peaches and blueberries, these scones are not as dry as some and were still good a few days after I baked them. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Here is one of my favorite pics of Belinda amongst all those ready-to-pick South Carolina peaches. Cut in butter with a. First, you will want to preheat your oven to 425 degrees. ( Log Out /  Tag us on Instagram @thesconeblog & use the hashtag #thesconeblog. We found a great little bakery in Georgia that has mail order scones making ordering and sending scones to your favorite friends a breeze. . Everything from plain scones to fruit-filled scones that will satisfy your family or guests. Break out your pastry cutter and in 20 minutes you can have fresh scones any day of the week. Fresh Peach Scone Easy & Delicious. Peach season doesn’t last long, and I rely on frozen peaches much of the year. Let the scones rest in the pan until they have cooled before taking them out. Woohoo!! Next, in a bowl, whisk together flour, baking powder, sugar, and salt. Cut into 8 wedges; place on an (ungreased) baking sheet, 2 inches apart. VA | DC Food Blog Sharing the sweet & savory side of scones. Almost! I like to bake on a piece of parchment paper for best results. Bake until golden brown, 12 to 15 minutes. There are peaches, and there are peaches. Even though there are peaches in our grocery store now, they are not the juicy, sweet ones that you dream about. Bake the scones until golden brown, 12 to 15 minutes. I would love to see what you create, so please share! Check out his work on line. (Dust with decorating sugar if you are using.) “Behind the Scenes” photos from photo shoots, About me…recipes & food for thought from a food stylist’s home kitchen…, 3/4 cup sugar (I used half white and half raw sugar), 1/2 teaspoon cardamom (I love this spice so I used a bit more), 1/2 cup frozen blueberries (I frozen fresh berries on a flat tray and used instead of grocery store frozen, which you can use), (My addition – 1/2 cup plain decorating sugar), Glaze recipe: 1/4 cup fresh squeeze lemon juice + 1/2 cup confectioner’s sugar, sifted.

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